Combine the breadcrumbs, chopped parsley, onion, crumbled bay leaves, juice and grated rind of one lemon, salt and pepper and bind with beaten egg to make a firm, moist stuffing. Stuff the mullet and set aside. Blanch the large green outer leaves of the lettuce in boiling salted water for one to two minutes, drain and pat dry. Parcel up the mullet in these leaves and place in a doubled sheet of heavy duty aluminum foil.

Peel and dice the potatoes and pack around the mullet, season with salt and pepper and pour over the cider. Arrange slices of lemon along the mullet, and dot with little knobs of butter.

Grill over medium heat for 35 minutes. Carefully lift out the mullet and put on a heated serving dish – use a perforated spoon to take the potatoes out and surround the mullet with them.

Pour cooking juices in a skillet and reduce. Swirl in the creme fraiche or yogurt. Peel back the lettuce leaf parcel and pour over the sauce. The fish will slice into beautiful cutlets. Use the heart of the lettuce to make a plain salad.